6” Bubble Milk Tea chiffon cake | Earl Grey Chiffon Cake | Brown Sugar Boba Tea | 珍珠奶茶戚风蛋糕 | 黑糖珍珠

In this video I’m going to show you how to make and decorate a Bubble Milk Tea Chiffon Cake. You will learn how to make milk tea and tea-infused whipped cream as well. This cake is bursting with milk tea flavor in every bite! Hope you will enjoy it! 在本视频中，我将向你展示如何制作和装饰珍珠奶茶戚风蛋糕。你还将学习如何制作奶茶和茶味奶油。这款蛋糕每一口都充满奶茶味！希望你会喜欢！ Timecode: 0:00 – Intro 0:09 – How to make tea-infused milk and heavy cream. (如何制作奶茶和茶味浓奶油。) 1:15 – How to make brown sugar syrup. (如何制作黑糖浆。) 1:51 – Milk tea chiffon cake batter. (奶茶戚风蛋糕面糊。) 2:19 – Whip the egg whites. (打发蛋白) 3:11 – Mixing egg whites and egg yolk batter (混合蛋清和蛋黄糊) 3:44 – Bake the chiffon cake (烤蛋糕) 4:18 – How to cook tapioca pearls (boba/bubbles). （如何煮珍珠。） 4:42 – Remove cake from pan. (从烤盘中取出蛋糕。) 4:51 – How to make milk tea whipped cream frosting. （如何制作奶茶奶油糖霜。） 5:25 – How to decorate milk tea chiffon cake. (如何装饰奶茶戚风蛋糕。） 6:18 – How to make brown sugar bubble milk tea. (如何制作黑糖珍珠奶茶。） Ingredients 材料: 1) Brown Sugar Syrup (黑糖浆): • 1/2 cup Dark brown sugar (1/2 杯 黑糖) • 1/4 cup Regular fine sugar (1/4 杯普通细砂糖) • 3/4 cup Water (3/4 杯水) • 1 Cinnamon stick, optional. (1 根肉桂棒,可不放。) 2) 6” Milk Tea Chiffon Cake (6寸奶茶戚风蛋糕): • 3 Eggs (3 个鸡蛋) • 45g Veg. Oil (45 克植物油) • 45g Cake flour (45克 低筋面粉) • 35g Tea-Infused milk (35 克奶茶) • 50g Sugar (50 克糖) • 1/2 tsp Cream of tartar (1/2 茶匙 塔塔粉) • Tea leaves from 1 tea bag (1 个茶包中的茶叶) 3) Milk Tea Whipped Cream Frosting (奶茶奶油糖霜): • 50g Room temperature softened cream cheese (50克室温软化奶油奶酪) • 20g Powdered sugar (20 克糖粉) • 1-1/4 cup Tea-infused heavy cream (1杯奶茶浓奶油) 4) Brown Sugar Bubbles (黑糖珍珠): • ½ cup Tapioca pearls (半杯 珍珠) • 2 tbsp Brown sugar syrup (2 汤匙黑糖浆) 5)Tea-infused Milk – enough for the cake batter plus a glass of bubble milk tea. (奶茶-足够用来做蛋糕和一杯珍珠奶茶。) • 1-1/2 cup Milk (1-1/2 杯牛奶) • 3 Tea bags (3 个茶包) 6) Tea-infused Heavy Cream (奶茶浓奶油) • 1-1/4 cup Heavy Whipping Cream (1-1/4杯浓奶油) • 2 Tea bags (2 个茶包) Convert to 8” Cake (转换为8寸蛋糕): • 5 Eggs (5 个鸡蛋) • 75g Veg. Oil (75 克植物油) • 75g Cake flour (75克 低筋面粉) • 55g Tea-Infused milk (55 克奶茶) • 80g Sugar (80 克糖) • 1/2 tsp Cream of tartar (1/2 茶匙 塔塔粉) • Tea leaves from 2 tea bag (2 个茶包中的茶叶) Whipped cream and other component for the 8" cake: just double the recipe above. (8"蛋糕的奶油和其他部分：只需将上述配方翻倍即可。) Baking time and temperate for 8" cake is the same as 6". Check the cake by inserting a skewer into it and see if it comes out clean. If not, then bake for 5 more minutes. (8＂蛋糕的烘烤时间和温度与 6＂蛋糕相同。将竹签插入蛋糕中看抽出来时是否干净，检查蛋糕是否已经烤好。如果没有，则再烤多 5 分钟。) Let’s connect: IG:   / tse.bakery   FB:   / tse.bakery